Farmer's Market Expands To Tuesdays
July 25, 2011
What to expect for Saturday, July 30 at the Farmers Market:
Cannon County Farmer’s Market has a wide selection of local favorites, items that you can find this coming Saturday, July 30 are; beans (roma II and half runners as well as blue lake, lima and organic blue lake beans), beets, broccoli, cabbage, cantaloupe, cauliflower, cucumbers, eggplants, gourds (dippers), handmade crafts, herbs (dill and basil on request), lettuce, okra, onions (white), peas (cow peas/white crowders), peppers (sweet banana and Jalapeno and Cheyenne, habanero, poblano, Anaheim & green), peaches, potatoes, squash (patty pan/acorn, zucchini, yellow & miscellaneous squash and spaghetti), sweet corn (bodacious, silver queen and peaches and cream), tomatoes (green and vine ripe, black cherry and Roma), watermelons, and a great selection baked goods, jams and jellies.
The wet spring made our garden get off to a slow start. But good news, tomatoes and okra has finally matured and finding their way to the market. For those of you like me, I love purple hull peas. A wide selection of peas will continue at the market for the next several weeks. Tn. white crowders, purple hulls peas, speckle field peas, Dixie peas and Mccaslan beans.
The Cannon County Farmers Market is located at the Cannon County Arts Center every Saturday beginning at 6:00 A.M. The Market has a vast selection of locally grown fruits and vegetables along with baked goods, crafts and jams and jellies.
Our producers are proud to offer locally grown farm fresh produce. Most Saturdays the market is open until noon or until the farm fresh fruits and vegetables have been sold. Best way to get the best selection is to come early!
Also this week, local vendors will distribute recipes provide by Erin Nichols, TNCEP Program Assistant. Mrs. Nichols also plans to have “breakfast bites” samples from 6:30 a.m. to 7:30. If you need more information concerning the Cannon County Farmers Market, contact Bruce Steelman at the Cannon County Extension Office (563-2554).
One vegetable that symbolizes the South’s food culture is okra. A diverse vegetable that can be prepared in so many ways, fried, pickled, frozen, canned, stuffed and traditionally found in gumbos and stews. Due to increased interest in American regional foods, these bright green, tender pods have gained more respect as a vegetable in the U.S., aside from its use as a thickener. The plant is grown in tropical and warm temperate climates and in the same family as the hibiscus, hollyhock and cotton. Outside of the United States, okra is often known as "Lady's Fingers".
Okra came to the Caribbean and the U.S. in the 1700s, probably brought by slaves from West Africa. The specific origin of okra is in dispute, it is considered that the plant originated from
South Asian, Ethiopia or West African origins. Seed taken from the pods were eaten cooked, toasted then ground, used as a coffee substitute. In Louisiana, the Créoles learned from slaves the use of okra (gumbo) to thicken soups and it is now an essential in Créole Gumbo.
Okra, frozen, cooked, boiled, drained, is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Niacin, Iron, Phosphorus, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Magnesium, Potassium and Manganese. According to http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2879/2.
Recipe of the week:
Anaheim Pepper on the Half Pod
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
1 dozen Anaheim peppers
1 pound of hamburger meat
1 package of taco seasoning
Shredded mozzarella cheese (to taste)
Optional: top with sour cream, salsa and/or guacamole
Brown meat and add taco seasoning according to directions on taco seasoning package.
Carefully slice Anaheim peppers in half long wise and remove seed and white membrane from inside the pepper. Fill pepper with cooked hamburger seasoned mixture and bake in the preheated oven for 350 degrees for approximately 10 to 15 minutes.
Take the peppers out of the oven and sprinkle mozzarella cheese on top. Place back in oven to melt the cheese on the stuffed pepper. One way to determine if your pepper is properly cooked, the outside of pepper should indent with pressed gently with a fork.
Recipe supplied by Harold Underwood